Add vege stock concentrate and water and cook for 15 minutes at 100C on Reverse + Soft Speed.

Add baby spinach leaves to bottom of Thermoserve bowl.

Use a fork to mash approximately half of the baked pumpkin and add to the Thermoserve bowl along with the spinach.

When Risotto is cooked pour into Thermoserve bowl and stir through spinach and pumpkin. Allow to rest for 5-10 minutes.

Serve risotto in bowls, and add remaining baked pumpkin cubes and warm feta to the top of each bowl just before serving.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Comments

This is delicious. I added some zucchini and...

This is delicious. I added some zucchini and roasted it with the pumpkin. Also added mushroom in the last 15 minutes of rice cooking. I needed to cook the rice for about 1 min 30 seconds longer than recipe stated. Will definitely be making this again

This was delicious although I

This was delicious although I made the following modifications. 70% more pumpkin, 200% more spinach, a handful of baby tomatoes that I had. I think the additions worked well and next time I'll actually add an even great quantity of veg.

We love this recipe. Chuck

We love this recipe. Chuck the pumpkin on to roast and it's done when the risotto is ready. My favourite thing about it though, is making arancini the next day with the left overs - a cube of mozzarella in the middle of each ball, roll in breadcrumbs (made in Tmx), place on an oven tray, spray lightly with oil, then bake in 210 degree oven for about 15min. Healthier than frying but so tasty.